Carrot and onion salad

This recipe requires preparation in advance!

I wanted a 'pickled' carrot salad, but only had hours to prepare it, not days or weeks, so I came up with this. It worked very well with Baked sea bass (Chinese style). The sultanas really compliment the acidic flavours and the onion adds a clean bite.

Carrot and onion salad

Servings:	Serves 2
Calories per serving:	187
Ready in:	2 hours 10 minutes
Prep. time:	2 hours 10 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Our daily veg. fix 4/5 A great salad for summer and winter The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 large carrots, topped, tailed, peeled and grated
• 1 medium red onion, peeled and sliced to rings
• 100 ml white wine vinegar
• Juice ½ lime
• Big handful of sultanas
• 1 teaspoon demerara sugar or honey (optional)

Method

1. Arrange the grated carrots in a bowl and pour the vinegar over the carrots
2. Set aside and refrigerate for 2 hours or so
3. In a separate bowl, refrigerate the onions too, just to keep them chilled
4. After 2 hours, rinse the grated carrots for 20 secs under cold runing water. This should remove the harshness of the vinegar, but leave a pickled flavour.
5. Leave in a sieve for 5 minutes to drain
6. Add the sliced onions and sultanas and lime juice and mix
7. Stir in 1 teaspoon sugar if still a little tart

Serving suggestion

Serve chilled

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